Basil and mint pesto

Contributed by Preston Maring, MD

Basil and mint pesto

Mint used with fresh basil makes a wonderfully light and refreshing pesto that is superb on grilled halibut or other firm-fleshed fish.


  • 2/3 cup fresh basil, firmly packed
  • 1/2 cup fresh mint leaves, firmly packed
  • 3 tablespoons walnuts, chopped and toasted (in 350 degree oven for 10 minutes)
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest (optional)


  1. In a food processor, pulse the mint, basil, and walnuts briefly. 
  2. Add olive oil and blend into a coarse purée. 
  3. Add salt, pepper, lemon juice, lemon zest, and blend.
  4. Serve over your favorite fish.